DirtyFLRestaurant Inspection Data

MCCALL & SON'S RESTAURANT

MCCALL & SON'S RESTAURANT in ST. PETERSBURG has 7 health inspections on record with an overall food safety rating of 2.9/5. Recent inspections indicate some food safety concerns.

1828 49STREET SOUTH

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/28/2025

Inspection #: Visit ID: 13560110

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler by kitchen exit has soiled handles with accumulation of grease and food debris - From follow-up inspection 2025-10-28: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in dining area soiled with dust - From follow-up inspection 2025-10-28: **Time Extended**
  • 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach under three compartment sink 2 dead roaches in hallway outside restroom 1 dead roach end of cook line under prep table Operator swept area - From follow-up inspection 2025-10-28: 1 dead roach in corner of dining room floor **Time Extended**
  • 33-23-4:Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2025-10-28: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers in side storage room. - From follow-up inspection 2025-10-28: **Time Extended**
  • 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches under 3 compartment sink 1 live roach on floor at end of cook line under prep table - From follow-up inspection 2025-10-28: 1 live roach on wall behind 3 compartment sink **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (109F - Hot Holding); corn beef hash (130F - Hot Holding) Operator added more water to steam table, closure issued before I was able to retemp. Repeat Violation - From follow-up inspection 2025-10-28: **Time Extended**

Inspection Date: 10/28/2025

Inspection #: Visit ID: 13561329

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in dining area soiled with dust - From follow-up inspection 2025-10-28: **Time Extended** - From follow-up inspection 2025-10-28: **Time Extended**
  • 33-23-4:Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2025-10-28: **Time Extended** - From follow-up inspection 2025-10-28: **Time Extended**

Inspection Date: 10/27/2025

Inspection #: Visit ID: 10912673

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler by kitchen exit has soiled handles with accumulation of grease and food debris
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in dining area soiled with dust
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach under three compartment sink 2 dead roaches in hallway outside restroom 1 dead roach end of cook line under prep table Operator swept area
  • 36-73-4:Basic - Floor under cook line soiled/has accumulation of debris.
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
  • 14-69-4:Basic - Ice buildup in reach-in freezers in side storage room.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line equipment soiled with grease and food debris
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed lettuce, cucumbers and bell peppers in reach in cooler by kitchen exit commingling with ready to eat foods. Operator rearranged so that unwashed produce is stored below ready to eat Corrected On-Site
  • 36-27-5:Basic - Walls behind steam table, cook line, wnd three compartment sink are soiled with accumulated grease and food debris.
  • 21-03-4:Basic - Wet wiping cloths stored in soap and sanitizer mixed together. Operator remade sanitizer buckets without soap Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches under 3 compartment sink 1 live roach on floor at end of cook line under prep table
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage links (109F - Hot Holding); corn beef hash (130F - Hot Holding) Operator added more water to steam table, closure issued before I was able to retemp. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dish washing area blocked by storage rack. Operator moved rack. Corrected On-Site

Inspection Date: 3/24/2025

Inspection #: Visit ID: 10721155

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 2-1-2024 display licenses
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Inspector educated employee. **Corrective Action Taken**
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing water at 104F.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touch money with gloves on then continue to prep food without washing hands and changing gloves. Inspector educated employee. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon dip(49F - Cold Holding); Raw fish (49F - Cold Holding). Employee placed items in deep freezer. Salmon dip 43F at 9:45am Raw fish 38F at 9:45am Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken (123F - Hot Holding); sausage (123F - Hot Holding). Employee heated items to 178F. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in dish area.

Inspection Date: 11/15/2024

Inspection #: Visit ID: 8731530

  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris.

Inspection Date: 1/23/2024

Inspection #: Visit ID: 8555672

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled with food debris.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris.

Inspection Date: 11/17/2023

Inspection #: Visit ID: 8352850

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in back cooler.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed manager procedures .
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.